We are starting the last week in our Cooking Carnival, the September Mega Marathon. I have been doing Potato as One Ingredient theme all of this month, with each week with a subtheme featuring Potato as the star ingredient. I have done Fries and Chips, Starters, Gravies and Breakfast for the past four weeks. For the final and last week, I will be showcasing Flatbreads with Potato as the star from different countries.
For day 1 of Flatbread, I have Gozleme from Turkey. Gozleme is a stuffed flat bread, that Turks love a lot and have been making over thousand years. It's a street food and is also part of the Turkish Breakfast. It is also part of the Mezze Spread. I have adapted mine from here when I was inspired by Priya's adventure with Flatbreads.
This recipe was one of the first ones I cooked for this BM and also one that I made for the elders at home. Everybody simply loved it much and though it is quite similar to our aloo paratha, there is something different about the dough being so sticky and patted by hand. More like our Polis.
2 Cups All Purpose flour
1 Cup warm water
2 tbsp olive oil
Salt to taste
2 nos medium potatoes
1 no green chilli, chopped
1 medium sized onion, chopped
1/2 cup Cheese, crumbled
Handful of coriander leaves, chopped
How to make the Flatbread
For the stuffing
MW the potatoes for 6 mins, soak in water and peel. Mash it well with a fork, add all the other ingredients and combine well. Keep it aside.
For the dough
Take the flour in a bowl, add salt, olive oil and combine well. Let it sit for 10 mins.
Making the Stuffed Flatbread
Divide the dough and the filling into 4 portions. Dust the board with flour and take a portion of dough and roll it as thin as possible. Place one portion of the filling in the centre of the rolled out dough, fold in the 4 sides like an envelope.
Sprinkle a little flour on the folded dough and roll it again into a thick rectangle. Repeat the same with the rest of the dough.
Heat a nonstick pan, place the rolled gozleme on the hot pan. Keep the flame low and cook the bread until brown on both sides. Add a tsp of oil while cooking the gozleme.
For the last day of Breakfast, I have another one from Scotland. These are called Tattie Scones. I adapted this from here, where the writer writes so eloquently about these buttery scones, mostly made with leftover mashed potatoes. These are also known as fadge or farls in Ireland, and it is more like a flatbread than a fluffy teatime scone, and cooked fast on a hot griddle.
When making in less amount of potatoes, these are best cooked in butter, else you can make it in oil. However I made it in butter and it was so delicious, surely something that's worth making it again. I made this for Konda's brunch time before she was leaving for her classes. I enjoyed some myself and will surely repeat this again.
I know I am delayed, somehow I end up procrastinating on Fridays. Saturday was spent working on the site and Sunday seems to simply fly. Anyway, I somehow managed on the pretext of making Konda's Brunch. Do enjoy by indulging in these scones.
Scottish Tattie Scones
Potatoes boiled and mashed - 1 cup
Salted Butter - 2 tbsp
All purpose flour - 2 tbsp
Salt to taste
Pepper to taste